Chick’n Tortilla Soup

Tortilla soup is a Mexican culinary staple. Though traditionally made with chicken and chicken broth, vegetarian versions abound. This version mixes the best of both worlds by featuring a fully vegetarian chicken-style seitan. This recipe comes to us from Upton’s Naturals and Fettle Vegan.

Serves 4

  • 1 tablespoon oil
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 2 medium tomatoes, diced
  • 4 cups vegetable broth
  • 2 limes, freshly juiced (about 1/3 cup juice)
  • 1 bay leaf
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon smoked paprika
  • 1/2 package (4 ounces) of chicken flavored seitan (such as Upton’s Chick Seitan)
  • tortilla chips and cilantro, for garnish

In a large pot heat oil over medium heat. Sauté garlic, onion, and peppers until softened.

Add in tomatoes, veggie broth, lime juice, bay leaf, spices, and seitan and simmer, stirring occasionally, for 30-40 minutes.

When ready, serve with tortilla chips and freshly chopped cilantro.

Makes 4-6 servings, and keeps about a week in the fridge.

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Nutrition Information

Chick’n Tortilla Soup

Servings per Recipe:

Amount per Serving


Calories from Fat:  

Total Fat:  

Saturated Fat:  1g

Cholesterol:  0mg


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